Thai Salad Recipe

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Ingredients:

Serving

4 tbsp finely julienned jicama
4 tbsp finely julienned carrots
4 tbsp finely julienned daikon radishes
4 tbsp finely julienned papayas
4 tbsp finely julienned cucumbers
4 tbsp coarsely julienned pre- cooked duck breasts (leftover)
2 tbsp fish sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1/4 tsp dark sesame seeds
1/4 tsp light sesame seeds
1/4 tsp cumin seed
1/4 lime wedge, for each serving

Directions:

Combine the seeds and place in a small dry skillet. Toast lightly until they give off a pleasant aroma. Remove from the skillet to prevent scorching and reserve.
Combine all the remaining ingredients except the duck and lime wedge and toss gently but thoroughly. You can substitute any meat for the duck.
Serve, garnishing with the duck meat and squeezed lime wedge and a sprinkle of the toasted seeds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	14.72 Kcal (62 kJ)
Calories from fat	7.01 Kcal
		% Daily Value*
Total Fat	0.78g	1%
Sodium	958.31mg	40%
Potassium	43.83mg	1%
Total Carbs	1.23g	0%
Sugars	0.54g	2%
Dietary Fiber	0.23g	1%
Protein	1.08g	2%
Vitamin C	1.3mg	2%
Iron	0.4mg	2%
Calcium	11mg	1%

Amount Per 100 g
Calories	78.47 Kcal (329 kJ)
Calories from fat	37.37 Kcal
		% Daily Value*
Total Fat	4.15g	1%
Sodium	5109.33mg	40%
Potassium	233.69mg	1%
Total Carbs	6.58g	0%
Sugars	2.86g	2%
Dietary Fiber	1.23g	1%
Protein	5.75g	2%
Vitamin C	7mg	2%
Iron	1.9mg	2%
Calcium	58.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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